Crab-Shrimp Cakes With Mango-Cucumber Salsa Recipe

Ingredients For Crab-Shrimp Cakes With Mango-Cucumber Salsa Recipe

• 1 cup Finely chopped fresh or refrigerated mango
• 0.75 cup Finely chopped cucumber
• 0.25 cup Salsa verde
• 8 ounce 1 package reduced fat cream cheese, softened
• 1 cup Finely shredded asiago cheese
• 1 Egg
• 2 tablespoon Snipped fresh chives
• 0.5 teaspoon Lemon pepper seasoning
• 0.25 teaspoon Salt
• 0.1200000000000001 teaspoon Cayenne pepper
• 6 ounce 1 can lump crabmeat, drained, flaked, and cartiliage removed
• 4 ounce 1 package frozen peeled and deveined cooked tiny shrimp, thawed
• Nonstick cooking spray
• 1 cup Panko bread crumbs
• 0.25 cup Butter, melted